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Champagne Cream

Beat the yolks of five eggs very thoroughly, and add by degrees some finely-pounded white sugar, sufficient to make it stiff and firm. Then add a bottle of champagne; keep on stirring till it is all mixed. Last of all, put in a table-spoonful of brandy. Put the cream into a glass jug, and serve it in champagne glasses. Time, a quarter of an hour. The probable cost will depend upon the price of the champagne. Sufficient for six persons.